Raw Pumpkin Cheesecake

You know what the first day of October means… Pumpkin!!


It’s officially fall, which means bikini season is over for another year. Which also means that we are allowed to eat cheesecake with a clean conscience. Sweaters and layers, we salute you.

Let’s salute this pumpkin deliciousness right now! I don’t want to break the internet or anything but I just created this pumpkin cheesecake and it turned out incredible. I don’t mean to brag, but this really might be the best thing I’ve ever made. Whoop whoop!


I guarantee everyone will love it. Cheesecake with a top pumpkin layer, middle cheesecake layer, and bottom almond-pecan crust. This pumpkin beauty is vegan, raw and gluten-free.

It is unbelievably creamy, dreamy, fluffy, pumpkiny and perfectly spiced! I literally could not stop eating this!


Don’t be surprised if my Instagram turns orange these days, starting with this homemade raw pumpkin cheesecake!


  • Servings: 1 cake
  • Difficulty: easy
  • Print


    For the crust:

  • 1/2 cup pitted medjool dates
  • 1 cup pecans or walnuts
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup almond flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger

For the Cheesecake Layer:

  • 200 g silken tofu
  • 2/3 cups raw cashews, soaked at least 4 hours or overnight
  • 2 tbs sugar replacement
  • 3 tbs coconut oil
  • 1 tbs lemon juice
  • 1/2 ts lemon zest
  • 1 tsp cornstarch
  • 1 tbs pure vanilla extract
  • pinch of sea salt

For the Pumpkin Layer:

  • 2/3 cups raw cashews, soaked at least 4 hours or overnight
  • 1 cup pumpkin puree
  • 3 tbsp maple syrup
  • 1 tbsp almond milk
  • 1 ts lemon juice
  • 1/2 ts vanilla extract
  • 1 ts cinnamon
  • 1/4 ts nutmeg
  • 1/4 ts ground ginger
  • pinch of salt



  1. In a food processor, combine all of the ingredients and process until they come together into a ball.
  2. Add all cheesecake layer ingredients together in a high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy. Pour on top of crust layer and gently shake the pan to flatten.
  3. Place the pan in the freezer for 30-40 minutes or until the top has firmed up
  4. While the first layer is freezing, make the pumpkin layer.
  5. Add all pumpkin layer ingredients to your high-powered blender. Blend on high for 1-2 minutes, until smooth and creamy. Pour on top of your cheesecake layer and tap the pan against the counter a few times to knock out any air bubbles
  6. Place back in the freezer and let the cheesecake completely firm up. Refrigerate for at least 24 hours before serving.
  7. Before serving, remove the cheesecake from the freezer and let it stay at room temperature for 20 minutes.
  8. Cut the cheesecake into slices and serve immediately.
  9. Top with coconut whipped cream, cinnamon, and pecans.

Don’t forget to tag me in your Booties & Smoothies recreations on Instagram #bootiesandsmoothies


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